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Eating Split Peas (no soup required)

Split peas are usually equated with one dish–split pea soup.  It’s really a shame because like other dried legumes, they are very versatile.  Don’t get me wrong, I love a good bowl of split pea soup, but why limit your consumption of this delicious and healthy (they are a good source of protein and fiber) option to one recipe?  I’ve got some really easy ways to incorporate split peas into recipes and menu items that will highlight their flavor.


Green and Yellow Split Pea Salad with Mustard Dressing is a terrific twist on the usual bean salad.  You’ll start by cooking your split peas and it’s best to let them soak overnight first.  When the peas are just tender, drain and rinse with cold water, then set aside.  To the peas, for your salad base, you’ll also add halved cherry tomatoes, chopped parsley, and chopped green onion.  Mix this with a dressing made by combining crushed garlic, lemon juice, olive oil, Dijon mustard, and sea salt to taste.


Courtesy of Ricki Heller


Try Split Pea Hummus for a change of pace.  The traditional version is made with garbanzo beans, but you’ll cook split peas for this recipe with a garlic clove until the peas are tender.  Drain and combine the peas with olive oil, cumin, lemon juice, and salt to taste in a food processor.  Pulse until smooth and serve with pita chips or sliced veggies.


Courtesy of My Recipes


Golden Split Pea Patties are a twist on the veggie burger.  The peas, along with potatoes, shredded carrots, onion, garlic, and chickpea flour are the base of your patty.  Seasonings like cumin, coriander, turmeric, lemon juice, and soy sauce are used to give these patties lots of flavor. For a low carb or gluten-free meal, serve with lettuce wraps.


split pea patties
Courtesy of The First Mess


I’m back next Monday with a few delicious Brussels sprouts recipes that are perfect for the upcoming holiday season.


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